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Jenny Nelson
Born
in The United States
July 09, 1970
Website
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More books by Jenny Nelson…
“The Tuscan countryside whizzed by in a kaleidoscopic whirl of shapes and colors. Green grass and trees melded with blue sky, purple and yellow wildflowers, peachy-orange villas, brown-and-gray farmhouses, and the occasional red-and-white Autogrill, Italy's (delicious) answer to fast food.”
― Georgia's Kitchen
― Georgia's Kitchen
“Limpid water lapped at her legs, and Georgia wriggled her tocsin the silky sand beneath her feet. If she squinted hard enough, she swore she could make out the African coast shimmering in the distance- Tunisia? Algeria? She swished her hands through the water, startling a school of yellow fish who darted past her knee. A cerulean sky loomed above her, a blanket of white-sand beach stretched behind her. The scene had all the trappings of a Harlequin novel: the exotic Sicilian locale, the deserted beach, the bikini-clad heroine. All that was missing was the hunky stud who would stride out of the water Fabio-style, pecs rippling, long hair cascading down his back.”
― Georgia's Kitchen
― Georgia's Kitchen
“Do you guys have any questions?" she asked after they popped their first tastes.
"Is there butter in this branzino al sala?" asked a ruddy-cheeked guy who was the latest addition to the team, his mouth full of fish.
"First, 'sala' is a room. It's 'sale'- as in 'salt.' But only tell people that if they specifically ask, otherwise they'll assume it's too salty. And tell them the salt, which dries into a hard crust that's cracked open at the end, preserves the fish's natural flavors and juices as it cooks so it's moist and tender. And no butter, just olive oil, fresh thyme, chervil, and lemon."
"Push this one, guys. We're selling it at thirty-three bucks a pop," Bernard said without looking up from his clipboard.
"Really?" Georgia said. "A little high for my taste, but almost worth it."
"So, it's rich and flavorful?" the new guy continued hopefully.
She shook her head. "Subtle and delicate. Tell them we only serve this when the branzino is really top-notch. Say that and it'll fly.”
― Georgia's Kitchen
"Is there butter in this branzino al sala?" asked a ruddy-cheeked guy who was the latest addition to the team, his mouth full of fish.
"First, 'sala' is a room. It's 'sale'- as in 'salt.' But only tell people that if they specifically ask, otherwise they'll assume it's too salty. And tell them the salt, which dries into a hard crust that's cracked open at the end, preserves the fish's natural flavors and juices as it cooks so it's moist and tender. And no butter, just olive oil, fresh thyme, chervil, and lemon."
"Push this one, guys. We're selling it at thirty-three bucks a pop," Bernard said without looking up from his clipboard.
"Really?" Georgia said. "A little high for my taste, but almost worth it."
"So, it's rich and flavorful?" the new guy continued hopefully.
She shook her head. "Subtle and delicate. Tell them we only serve this when the branzino is really top-notch. Say that and it'll fly.”
― Georgia's Kitchen
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